What to do:

Preparation

1

About 40 minutes prior to when you plan to start cooking, put the eggplant slices in a colander and salt generously between each layer. Then place a plate upside-down on top of them, with a heavy jar as a weight on top of the plate. This will pull the water out from the eggplants, so you might want to put the colander in a tray of some kind, then place it in the fridge for an hour.

Cooking

2

Set oven to 400F (200C).

3

Heat up a little bit of butter/clarified butter/ghee in a large pot or deep skillet, and fry the onions over high heat until they’re soft and starts to get some color.

4

Add the garlic. and fry for Another minute or so.

5

Add the ground beef, some salt, and a generous amount of black pepper, oregano and parsley, and fry until most liquid is gone.

6

Stir in the puréed tomatoes and let simmer on medium heat without lid for about 20 minutes, allowing it to reduce a bit.

7

It should now have passed about an hour since you put the eggplants in the fridge. Take them out and rinse the slices thoroughly under running water, and pat them dry using paper towels.

8

Fry them in batches in a pan until they get nicely colored.

9

While frying, put the smetana in a bowl and stir in cream until it has a nice, thick sauce texture and then stir in the egg yolks and grated cheese.

10

Alternate layers of eggplant and the meat sauce (I got 3 layers of each, starting with eggplants and ending with meat) in a ceramic/glass oven safe tray, then pour the cheese/cream mixture on top of it and spreading it evenly.

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